Do you remember a while ago when I posted my recipe for Homemade Lamb or Beef Stock? It was way back at the end of last September when nights had just started getting chilly around here. I thought I had used the last of that beautiful stock in a stew last month, but I just found a quart of it tucked away in my freezer. (Yup, stock lasts that long in the freezer. A sure-fire way to tell if it’s still good is to let it thaw and then smell it before using – you will know if it smells “off”; as a general rule, it should last about 6 months in the freezer.)…

I have to give it to you straight on this one. Making stock isn’t the prettiest job. There are bones and/or carcasses to deal with. And skimming scum (ugh, that word is especially not pretty…but that’s really what it’s called!) off the top of a simmering pot of liquid that is best described as looking like murky pond water. And the fun continues into the next day with skimming the fat off the top of the cold gelatinous stock. It’s not pleasant, not in the slightest....

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.